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Sunday, August 10, 2014

Artichoke-Rosemary Frittata Recipe (Low-Carb, Gluten-Free)

Artichoke hearts and cheese flavored with a bit of rosemary make this Artichoke-Rosemary Frittata extra flavorful.

(Updated with better photos and step-by-step instructions, August 2014.) I'm back from a wonderful cruise to Alaska, and ready to get back to sharing recipes. When I looked at the photos of things I cooked before the trip, I thought maybe I'd have to give the Meatless Mondayfans a raincheck this week, but then I remembered this delicious recipe for Artichoke-Rosemary Frittata that I made a couple of weeks ago to update the photos. A frittata is an Italian style omelet which cooks on top of the stove without being turned and then gets browned under the broiler for a few minutes at the end, and even though years ago when I used to make this at Lake Powell one guy would call it "egg mess," it tastes like something you'd order for brunch at the best hotel in town.

I found this recipe so many years ago, I honestly don't remember where I originally saw it. I do know the original version added a cup of diced, cooked red potatoes, which were sauteed for a few minutes before you added the artichoke hearts. If you eat potatoes you can try it that way, but if you're a low-carb eater, trust me, this will still be delicious without the potatoes.

Slice the green onions (or dice some onion) and finely chop the fresh rosemary (or use crushed dried rosemary if you don't have fresh.) This is a recipe where frozen rosemary would also work well.

Heat the butter and olive oil; then saute the onion for a few minutes. Add the finely chopped rosemary and saute a minute or two, until you can smell the rosemary. (You need a frying pan that can go under the broiler to make this.)

While the onions and rosemary cook, drain the artichoke hearts and cut into bite-sized pieces.

Add the artichoke hearts to the pan and saute about 3 minutes more.

Beat 8 eggs until they're well combined.

Measure about 1 1/2 cups low-fat Mozzarella (or use a mixture of cheeses such as Swiss, sharp white cheddar, or Provolone.)

Pour the eggs over the artichoke hearts and sprinkle cheese over the top. Season to taste with salt and fresh-ground black pepper.

Cover the pan and lower the heat. (If you don't have a fancy frittata pan like this one, any type of lid will work just fine.) Preheat the broiler while the frittata is cooking.

Cook the frittata about 15 minutes, or until the mixture seems set and slightly puffs up like this.

Then put the frittata under the broiler for about 2 minutes, until the top is nicely browned. (Watch it carefully; it can go from browned to burned pretty quickly.)

Here's how my frittata looked when it came out from under the broiler.

And just for fun, here's the previous photo of this, which definitely needed an update!

Artichoke-Rosemary Frittata

Makes 4-6 servings, recipe adapted by Kalyn from a source she can no longer remember. This recipe has been updated to make instructions more clear.)

Heat the butter and olive oil in heavy 10 inch non-stick frying pan. (Spray the pan with non-stick spray if you don't have a non-stick pan.) Saute the onion 2-3 minutes, then add rosemary and saute 1-2 minutes more (until you can start to smell the rosemary). While onions and rosemary are cooking, drain artichokes well, then dice into bite-sized pieces. Add diced artichokes to the pan and saute about 3 minutes more. Start preheating the broiler.

Meanwhile beat eggs (with half and half or milk if using.) Pour beaten eggs over artichoke mixture. Add cheese and stir just enough to be sure cheese and artichokes are evenly distributed through the mixture. Season to taste with salt and fresh-ground black pepper.

Cover pan and lower heat; cook about 15 minutes or until the mixture appears set and slightly puffs up and separates from side of pan. Remove lid and put the pan under the preheated broiler until top is slightly browned, about 2 minutes more. (Watch it carefully when it's under the broiler.

Serve right away. This will keep in the fridge for a few days and can be reheated in the microwave or in a pan on the stove.

South Beach/Low-Carb Suggestions:
All ingredients here are good for any type of low-glycemic or low-carb eating plan. I do use a tiny bit of butter for flavor, but you can certainly make it with all olive oil if you prefer. I use half and half mostly because I never have milk, but milk would be lower in fat. Be sure to use low-fat cheese if you're making this for the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

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Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

20 comments:

Yum! I really like the idea of combining artichokes with rosemary - it sounds delicious. Frittatas are always a great super-fast meal - so satisfying and, like you say, they really fill you up even without the carbs.

I'm glad I found your blog. I did the P 1 several yrs ago and lost over 10 lb in that 2 weeks. Ihave hypoglycemia and I feel cruddy most of the time becuase of the way I eat. I know the SB works. I made my first frittata a couple weeks ago with zuchinni and I loved it. I want to make anther, and freeze the individual slices so that I can just grab adn reheat. Do you have any suggestions for this?Thanks a bunchBlessingsPatty H.

Patty, you can freeze dishes like frittata and egg casseroles and reheat in the microwave, but you should be prepared for the fact that the eggs will release some water when they're thawed and reheated. You can put a paper towel under it when you're reheating to absorb the water.

These days I'm more likely to just cut it into pieces and store in the fridge, where it will keep at least a week.

Mmm, I love anything with artichokes, but I don't think I've ever had them with eggs! I'll definitely have to try this some time. :) Since I usually cook just for myself, I like to make mini-fritattas with an 8-inch skillet and 4 eggs. I'll usually make it for dinner, eat half that night, and then cut the rest in half to get 2 small breakfast servings out of it. Thanks for the great fritatta-filling idea!

Kalyn, I Googled freezing frittatas and your post came up. I'm doing brunch for about 35 for my grandson's baby blessing and plan to serve frittatas. I didn't know they'd keep so well in the fridge. Do they heat up quickly. Do you always microwave them, or could you warm them in the oven wrapped in foil? Thanks!

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